From Aimo e Nadia
to Negrini e Pisani
It is 1962, Aimo Moroni and Nadia Giuntoli open a trattoria in the southwest suburbs of Milan, on Via Montecuccoli, Trattoria da Aimo e Nadia. The two chefs, in the early years, offer the cuisine of their home region, Tuscany, whose history, traditions, and products they know, and from which many of the raw materials they use in their preparations come.
From the Seventies, characterized by the euphoria of the beginning, experimentation and study of recipes, to the Eighties-Nineties of the first Michelin Star awards, Aimo and Nadia revolutionized the idea of Italian Haute Cuisine, transforming a trattoria into a point of reference for Milan and beyond.
The new Millennium opens with the need for Aimo and Nadia to find someone to whom they can pass the baton of the business, aware that they have achieved numerous milestones and fulfilled the dream of having made a small trattoria a magical place appreciated all over the World. In 2012, the historic sign passed into the capable hands of Chefs Fabio Pisani and Chef Alessandro Negrini, who carry on the legacy of the couple by enhancing an idea of cuisine that celebrates the ingredient to become a synthesis of taste memory and contemporaneity.
I agree with Wilde:
Tradition is a
successful innovation
CHEF ALESSANDRO NEGRINI
A pair of chefs who find balance in diversity: Alessandro Negrini and Fabio Pisani harmoniously blend two cultural and gastronomic identities, those of Northern and Southern Italy. Two different origins and personalities that share the same approach to cooking. With deep respect and an awareness of the need to preserve the Italian culinary heritage, Chef Negrini and Chef Pisani constantly seek a new path starting from solid and current roots. Alessandro Negrini and Fabio Pisani are the successors of an approach that first saw the light of day back in 1962 but still continues to evolve today. Through their creations, they rewrite stories of territories and products and explore the infinite possibilities of transforming and reinterpreting dishes.
Il Luogo Aimo e Nadia: the historic, Michelin-starred restaurant, a messenger of Italian gastronomic identity, where memorable dishes were born that still leave their mark on the hearts of those who taste them.
Voce Aimo e Nadia: a fluid environment that embraces art, culture, and food through diverse experiences: from the Museum to the Gusto17 Signature Cafeteria and Artisanal Ice Cream Shop, from the Gourmet Restaurant to VOCE in the Garden.
BistRo Aimo e Nadia: a space where gastronomic excellence and experimentation meet the creativity of Rossana Orlandi, perfectly blended with the charm of interior design created with fabrics and prints by Etro Home.
News
Here, lovers of Italian Haute Cuisine can stay up-to-date on the latest culinary creations, special events, and collaborations. Follow the Aimo e Nadia Group on this constantly evolving culinary journey.
Events
and Catering
Custom made
excellence
An extension of the Aimo e Nadia Group‘s unique dining experience, combined with the sophistication and attention to detail of the entire team, to enhance your events and make them unforgettable.
Dispensa
With the Dispensa project, chefs Alessandro Negrini and Fabio Pisani give voice to Italian cuisine to bring it to everyone’s tables through products of excellence obtained thanks to the care and passion that the best Italian producers devote to raw materials. Buy products at VOCE or online at Destination Gusto.
PASTA
Mescafrancesca, Vermicelloni and Mezzi Paccheri, with their bronze-drawing, have a lively, full-bodied texture that makes them perfect for accommodating and enhancing sauces and dressings. Mescafrancesca pasta, on the other hand, goes well with soups, cheeses and creamy sauces.
PRESERVED
Foods in oil and savory creams designed to accompany every moment of conviviality with the taste and quality that characterize Voce Aimo and Nadia's signature products.
SEASONINGS
Our organic extra virgin olive oil, obtained from the best 100% Coratina variety olives, and our PGI balsamic vinegar give an intense and refined taste to each dish, enhancing its characteristics.
JAMS
Jams with a fresh and genuine flavor. Made with fruit selected in the field and picked when fully ripe to give a unique, homemade flavor. The recipe, as tradition dictates, is as simple as it is surprising.
BISCUITS
A selection of fragrant and delicate biscuits that will please all palates. From classic shortbread in vanilla or chocolate variants to more innovative chocolate chip walnut biscuits.
JELLIES
Jellies are a handcrafted product of the highest quality. A 100% natural line made from fresh fruit pulp in lemon, orange, apple, blueberry and strawberry flavors.
SPREADS
Spreadable creams are made from the best Italian dried fruit, slowly and gently air-dried. Our spreads are suitable for every need, as they are completely vegan.
CHOCOLATE and GIANDUJOTTI
Chocolate bar made with the highest quality cocoa in three variants: white and vanilla, dark pure origin 60% Forastero Nacional from Ecuador or milk Forastero from Peru Typical Gianduja chocolate, velvety texture and lingering taste, with an immediate creamy sensation
MARRON GLACES
Produced with the best chestnuts harvested, selected and treated with innovative and careful processing that preserves their flavor, fragrance and softness.
They say about us
Wonderful evening.
Excellent dinner with superlative raw materials seasoned with excellent wine.
Impeccable ambiance and wait staff.
Special thanks to Beatrice for her hospitality and great helpfulness.
MARCO P. ABOUT BISTRO
Professionalism Kindness and Atmosphere is all we found in this restaurant in addition to the truly exquisite cuisine. They pampered us the whole dinner with a succession of really great dishes. Thank you for a wonderful evening.
CLARA B. ABOUT BISTRO
Truly charming place, located in a small hidden corner. Between thoughtfully designed furnishings, great food and starred restaurant bistro service, you can’t help but make a great impression with your sweetheart or friends/colleagues. Very good value for money, commensurate with the goodness and sophistication of the dishes. Worth trying at least once.
VINCENZO R. ABOUT BISTRO
At Il Luogo Aimo e Nadia we felt at home. We chose the Territori menu a true representation of the two chefs Pisani and Negrini’s vision of cooking. Very fresh and well selected products. Very knowledgeable staff.
CATERINA C. ABOUT IL LUOGO
What to say a fantastic experience. Very nice location, really top staff, kindness courtesy to professionalism. Menu, flavor pairings flavors and especially quality of raw material of the highest level. An experience to be repeated very soon. Thank you for a wonderful evening.
ANTONIO C. ABOUT IL LUOGO
Absolutely the best hospitality. Absolutely the best professionalism. Absolutely the best gourmet cuisine in Italy. The most exemplary evolution of the Italian culinary tradition. I recommend it to all admirers of true quality.
GIUSEPPE S. ABOUT IL LUOGO
Exceptional food as well as hospitality, holding the brand name high. Understated, elegant interiors; priceless overlooks the Gallerie d’Italia. A small oasis of excellence in Milan’s historic center.
PAOLA T. ABOUT VOCE
Finally in the center of town a good and beautiful place. Great atmosphere and service. The opportunity to eat in the garden is really something not to be missed. The food lives up to the name and the prices are in line. Great for a business lunch but also for a romantic dinner in the evening. Super recommended!
DIEGO R. ABOUT VOCE
A Café that sums up the elegance of the Palace, the superb welcome of the financial city, the quality expressed by the offerings up to an orange juice of rare goodness, enjoyed on the occasion of the visit. Dulcis in fundo: the impeccable service reminiscent of the Belle Epoque up to the aristocratic door opener on the way out that seals the restaurant’s 10 and Praise rating!
GIUSEPPE M. ABOUT VOCE